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Knife-And-Fork Burgers With Stewed-Vegetable Gravy

Nutrition per serving    (USDA % daily values)
CAL
1225
FAT
168%
CHOL
90%
SOD
75%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO), divided

6 fingerling potatoes, thinly sliced

2 small or 1 medium carrot, chopped

2 small ribs celery, from the heart, chopped

1 small yellow onion, chopped

1 bay leaf, fresh or dried

A few sprigs fresh thyme, leaves chopped

Salt and pepper

1 tablespoon tomato paste

2 tablespoons butter, plus more for spreading

2 tablespoons flour

2 cups beef stock

2 pounds coarse ground beef sirloin (ask your butcher, if available)

2/3 cup flat leaf parsley, finley chopped (about 2 handfuls)

1/4 cup worcestershire sauce (eyeball it)

2 sandwich-size sourdough english muffins, split

Extra-sharp aged white cheddar crumbles, for topping (optional)

Chopped chives, for garnish (optional)

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